1 baked (9 inch) pie shell
3/4 c. sugar
2 T. cornstarch
3 T. flour
1/4 t. salt
Mix together and add 2 c. milk. Cook til thick and set aside.
3 T. butter
3/4 c. brown sugar, firmly packed
2 egg yolks
1 t. vanilla
In a heavy skillet, caramelize butter and brown sugar over very low heat, stirring constantly til mixture is bubbly (don't over cook or it will burn). Pour into first mixture in a double boiler. Beat yolks slightly and warm with a little of the hot mixture ("tempering"). Add eggs slowly to the hot mixture. Cook over boiling water til bubbly and then cook 1 minute; stir often. Cool. Add vanilla. (variation: add 1/4 c. peanut butter to the first mixture). Pour into baked pie shell and top with meringue or whipped cream. Refrigerate.
Note: a cream pie can spoil if left at room temperature as little as 1/2 hour.
Butterscotch Pie recipe is published in our September, 1986 Menu Minder.